Tag: sandwich

House Sub Sandwich

A quick sub sandwich is my favorite lazy weekend lunch. Nothing fancy, but made fresh in just minutes. The stars of my house sub sandwich are the meats and the spicy dressing. I almost always include sandwich pepperoni on my subs, though sometimes it is a bit hard to find. It’s like pizza pepperoni only bigger and sliced thinner. It adds great flavor to any sandwich. The dressing mix really amps up the sandwich. No plain-ole mayonnaise here, that’s for sure. This is nothing but flavor!

House Sub Sandwich

If you’re more in the mood for an oil and vinegar for your house sub sandwich, try my Italian hoagie dressing. It’s really really good, if I say so myself. It isn’t spicy like the dressing on these subs, but you can remedy that by adding a few spicy banana peppers on top.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Instead of pre-mixing the sauce with the lettuce, you can transfer the sauce to a squeeze bottle and just squirt away on top of the sandwich just before you serve it!

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

You’ll also love my copycat Jersey Mike’s sub sandwich.

House Sub Sandwich
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5 from 1 vote

House Sub Sandwich

A quick sub sandwich is my favorite lazy weekend lunch. Nothing fancy, but made fresh in just minutes. 
Course Main
Cuisine American
Keyword sandwich, submarine
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich
Calories 1102kcal
Author Mike

Ingredients

For the sandwich build

  • 4 ounces deli sandwich meats or more your favorite
  • dash Cajun seasoning
  • 2 slices Swiss cheese
  • 6 inch sub roll sliced horizontally. A half loaf of French bread works great too.
  • ⅔ cup dressing mix from below
  • 2-3 slices tomato

For the dressing mix

Instructions

For the sandwich build

  • Heat a griddle or skillet over medium-high heat.
  • Sprinkle the sandwich meat with the Cajun seasoning. Add to the pan and heat on both sides. Remove.
  • Add cheese and meat to the bottom slice of the French bread.
  • Add the dressing mix and sliced tomato, bread top, and serve.

For the dressing mix

  • Whisk together all but the lettuce. 
  • Place lettuce in a small bowl. Add dressing and mix.

Nutrition

Calories: 1102kcal | Carbohydrates: 102g | Protein: 37g | Fat: 51g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 13712mg | Potassium: 587mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 11mg | Calcium: 309mg | Iron: 4mg

Nutritional values are approximate.

White Pizza Grilled Cheese Sandwiches

There’s a scene in the movie Chef where the star, Jon Favreau, makes a grilled cheese sandwich. It was the perfect grilled cheese sandwich. Perfectly toasted on both sides. And it crunched, oh how it crunched, when he sliced it. I have to admit, I’m still working on my grilled cheese toasting skills. But I sure do enjoy a great grilled cheese sandwich for lunch. These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.

White Pizza Grilled Cheese Sandwiches

I prefer to use Texas toast for my grilled sandwiches. It holds up and holds up well to just about anything you want to pile up on it. No one likes a grilled cheese that just dissolves once you get past the crust. Nope, you need a bread that will be there till the end, and for me that’s Texas toast. Oh, and I love to make smoked paprika and garlic croutons out of any leftover pieces of Texas toast I might have.

The Griddler is a champ at making grilled cheese sandwiches, like my muffuletta grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.

White Pizza Grilled Cheese Sandwiches
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5 from 1 vote

White Pizza Grilled Cheese Sandwiches

These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.
Course Main
Cuisine American
Keyword grilled cheese, sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 sandwiches
Calories 321kcal
Author Based on a recipe from Thrifty Frugal Mom

Equipment

Ingredients

  • ½ cup ricotta cheese
  • 1 teaspoon olive oil
  • ½ teaspoon garlic minced
  • 1 teaspoon dried basil crumbled
  • ½ teaspoon dried oregano crumbled
  • ¼ teaspoon Kosher salt
  • Pinch ground black pepper
  • ¼ cup Parmesan cheese freshly grated
  • 2 cups Mozzarella cheese shredded
  • 12 slices bread I used Texas Toast
  • 2 tablespoons butter softened

Instructions

  • Turn on your Griddler to the griddle setting and 350 F, or heat a large skillet over medium heat.
  • Mix the ricotta and oil together in a large bowl.
  • Stir in the garlic, basil, oregano, salt, pepper and Parmesan cheese.
  • Mix in the mozzarella cheese. The mixture will be thick. Don’t be afraid to use your hands to mix it well.
  • Lightly butter each slice of bread on one side.
  • Working in batches, place slices of bread butter-side down on the Griddler or into the skillet. Top with the cheese mixture, spreading out evenly.
  • Add the top piece of bread butter-side up.
  • Cook until the bottom bread is golden brown. Flip and cook the other side until golden brown.
  • Let rest for 5 minutes before slicing.

Nutrition

Calories: 321kcal | Carbohydrates: 30g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 724mg | Potassium: 170mg | Fiber: 3g | Sugar: 4g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 371mg | Iron: 2mg

Nutritional values are approximate.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor. The beef is tender, juicy and packed with flavor.  Covered in a tasty beef gravy, every bite is just fantastic. Served over thick, hearty grilled bread, it’s the sandwich you’ve been looking for.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

There’s nothing I would really change about this recipe. It’s a great alternative to cooking your usual burgers on the grill. You could make this with ground turkey, I would think, though you might have to add a little fat (vegetable oil) to keep the turkey from getting too tough when seared.

This is yet another brilliant recipe from the BBQ Pit Boys.

Also try my open-faced turkey sandwiches.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches
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4 from 1 vote

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor.
Course Main
Cuisine American
Keyword beef, gravy, sandwich
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 870kcal
Author Inspired by a recipe from the BBQ Pit Boys

Ingredients

  • 2 pounds ground beef
  • 1 cup sweet onion chopped (about 1 large onion)
  • 1 14-ounce fire-roasted diced tomatoes
  • 1 4-ounce roasted diced chiles
  • ½ teaspoon Italian seasoning
  • 2 teaspoons BBQ rub
  • 8 slices Pepper Jack cheese
  • 4 slices bread thick-cut. I used a rustic ciabatta

For the beef gravy

Instructions

  • Fire up your grill for direct and indirect cooking. Charcoal is definitely best for this recipe.
  • Form the beef into equal-sized patties.
  • Sear over direct heat on both sides, but do not cook all the way. Remove from heat and place in a large bowl.
  • Add the onion, tomatoes, chiles, Italian seasoning and rub. Use a potato masher or fork to combine all ingredients and break the ground beef into chunks.
  • Place a large cast iron pan on your grill over indirect heat.
  • Add the meat mixture and spread out evenly. Use a spatula or the back of a large spoon to lightly compact the meat into the pan.
  • Cook for 20 minutes or until the beef is cooked and most of the liquid has evaporated.
  • Top mixture with the cheese slices, cover and cook another 2-3 minutes or until the cheese has melted.
  • Remove the pan from the grill. Lightly toast the bread slices on the grill.
  • Serve meat over the bread topped with the beef gravy.

For the beef gravy

  • Add a small skillet to the grill over direct heat. Add the butter and melt.
  • Add the beef broth. Bring to a boil.
  • Add the butter to the skillet and melt.
  • Add 1 1/2 cups of broth. Bring to a boil.
  • Combine the flour and water in a cup and whisk into the beef broth.
  • Continue stirring until the gravy is thickened. Remove from heat.

Notes

You’ll need a large cast iron skillet. Remember to not grab the skillet handle without a heat-proof glove once you’ve placed it onto the grill.

Nutrition

Calories: 870kcal | Carbohydrates: 20g | Protein: 54g | Fat: 62g | Saturated Fat: 28g | Trans Fat: 3g | Cholesterol: 206mg | Sodium: 975mg | Potassium: 833mg | Fiber: 2g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 2mg | Calcium: 438mg | Iron: 7mg

Nutritional values are approximate.